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Saturday, January 16, 2010

This is one of those posts that I wrote and erased about a dozen times. I wanted to write about my picky daughter and how much she loved these skillet breads. Then I thought about the people in Haiti or any other places where people don't have enough to eat. They don't know picky. They, like you or I if we were starving, would eat anything that was given to them. I am grateful for the things I have in my life. I know there are people that have so much more than I and of course there are people that have so much less. I think about our blessings a lot. You have to wonder sometimes just what it all means. Why is it like that? Do we live many lives and experience every level? Do we learn from what we are born into? Is there a master plan for "our lessons"? What does it all mean?

I guess with my mind on what is happening over in Haiti with the earthquake and subsequent aftershocks, I can't help but feel gratitude for my own situation and empathy for their situation. We all need to help out in whatever way we can- prayers, money or our direct and indirect assistance. It's really monumental what has to be overcome. Look at Hurricane Katrina and how it continues to impact the lives of so many here in the USA- really all of us.

In a large bowl, combine the yeast with 1 cup warm water and the sugar. Cover and allow to sit for 10 minutes, or until frothy. Stir in the flour and the salt, and add more water is the dough is dry. Knead for 10 minutes, or until the dough is elastic. Place the dough in a large oiled bowl, loosely cover and let rest in a warm area until doubled in size, about 1 1/2 hours.

Punch down the dough and knead for another 10 minutes. Divide the dough into 8 equal portions; roll out each into a round about 1/4 inch thickness. If the dough contracts while rolling, let it rest while you roll out another piece, then come back to it (it will relax and roll more easily).

Heat a seasoned cast-iron griddle or frying pan over medium-high heat. Oil the surface lightly with canola oil and grill the dough until it is golden on the bottom, about 30 seconds. Flip the bread over and grill the second side for 30 seconds, until golden-brown. The bread will be soft, not crispy. Keep warm until ready to serve.

I saw on another blog that a woman was literally making mud pies~earth mixed with flour and water. Gads! I'm still in shock when I think of that picture.

This bread looks good! Bet it's good rolled around some fabulous fillings. There's something so appealing about making this in a skillet. I can't describe what it is, it's, I suppose, rustic, before all that the conveniences we have now. Love it.

About Me

There is a new chapter in my life. It's all about how our life (my husband and I) has turned around to a plant based, vegan life! How step by step we are teaching ourselves a whole new way. How we discover new foods. How delicious can happen without meat. Yes, even without bacon.
You can email me at lorilipsmackerz @ g mail . com (take out the spaces).